MARIE BLACHERE BAKERY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee served to client and then proceeded to put gloves with no wash hands. Observed employee moved sanitizer bucket,discarded soiled gloves and proceeded to put new gloves with no hand wash. Coached employee to wash hands properly.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed an open bag of blue cheese opened in the walk in cooler not dated. As per manager two days prior. Manager dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep table sandwich station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarded coffee at hand sink front counter.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza and sandwiches with time and no procedures. Provided form to manager and filled out form. Corrected On-Site

Intermediate - Non-service animals permitted in the premises of the establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing coffee.

Basic - Equipment in poor repair. Observed reach in coolers gaskets torn by sandwich station and salad bowl station.

Basic - Food stored on floor. Observed boxes of plastic bottles of water stored on floor at dry storage. Observed boxes of milk stored on floor inside walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink front counter left side. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover dusty at walk in coolers.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of the prep table by bake station. Manager removed. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 500+ppm); manager prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Gay Nerlange certificate expired since 10/06/2024. Warning - From follow-up inspection 2025-08-25: Time Extended

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Manager prepared new concentration, Retest, Triple Sink (Quaternary 300ppm). Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and sunny side eggs not identified as raw product or undercooked in the menu.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table and baking area.

Basic - Ice buildup in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage container stored inside reach in cooler at preparation area. Manager removed during inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo plates not inverted. Manager inverted. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager relocated correctly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station area.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with oil and sugar plastic container with no labeled at bread preparation table.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Employee diluted with water. Retest, Triple Sink (Quaternary 300ppm) Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door gasket torn at sandwich station.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle water inside reach in cooler at sandwich station. Employee removed the water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at bakery station. Employee added sanitizer, retest Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site